Category Archives: Doughnuts
Delicious Homemade Doughnuts
Light, fluffy, airy, soft glazed, sugared or cream doughnuts. These may just be the best homemade doughnuts you will ever make and they are sinfully addictive!
This soft and fluffy doughnuts is one of my best doughnut recipes, passed down from my mother. I’ve made it countless times since a teenager growing up in Surrey Estate, Cape Town. I’ve shared the recipe before and many have made it with great success!
The ingredients used in my recipe are simple everyday store cupboard ingredients:
Flour, you can use cake, plain or all-purpose flour
Yeast, the instant yeast are perfect to use
Milk, either whole or semi-skimmed
Eggs, I prefer using large and free-range eggs
Vanilla essence
Salt
White sugar
Butter, I use pure butter but a good baking butter is good to use as well
Cook’s Tips:
What happens if the doughnuts haven’t been proofed properly?
Over-proofed – leads to oily, collapsed, flat doughnuts.
Under-proofed – leads to stiffer (denser) doughnuts that don’t puff up well when fried.
You might be tempted to shallow fry the doughnuts with less oil. DO NOT do that! Please make sure there’s a good amount of oil, allowing the doughnuts to freely float while being fried.
Doughnuts are best eaten on the same day they are made! You can however, freeze the unglazed doughnuts in an airtight container or zip lock bag for future use. Defrost at room temperature before glazing and filling.
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Ring Doughnuts
Quick and easy ring doughnuts.
From My Kitchen To Yours – keeping our heritage alive!
Ring Doughnuts
Ingredients:
500g self-raising flour
3 large eggs
¾ cup sugar
70g butter/margarine
1 tsp vanilla essence
½ tsp baking powder
1 – 1½ cups buttermilk
Oil for frying
7cm and 3cm round cutters
For the coating:
1 level teaspoon ground cinnamon
125g caster sugar
Method:
Cream together the eggs, sugar and butter in a large mixing bowl. Add vanilla essence.
Add the flour and baking powder. Make a slight dent in the middle of the flour.
Add the buttermilk.
Mix together into a smooth ball and then turn out on to a floured work surface.
Roll the dough out to a thickness of just over 1cm. Flour the cutters and use the larger one to cut out rounds of dough, then cut out the centres using the smaller cutter. (Or you can buy a ring doughnut cutter from your local spice shop)
Re-roll the trimmings to make more doughnuts.
Put the doughnuts to one side and make the coating.
Mix the cinnamon into the sugar in a small bowl.
Now fry the doughnut. Place the rings carefully into the hot oil and fry for 3-4 minutes, until golden on the bottom, then turn them over and fry for a further 2-3 minutes, until they are an even golden colour and cooked through.
Lift on to kitchen paper to drain briefly and, while they’re still hot, toss them in the cinnamon sugar until evenly coated. Shake off any excess and place on a wire rack to cool. (Not suitable for freezing).
Cook’s tip:
To make the glaze:
1 cup of icing sugar
1 tablespoon of vanilla essence or a drop of food colouring
Whisk in enough boiling water to make a thin glaze, drizzle over donuts.
Cover with sprinkles.
Kids love these different coloured doughnuts!!
Or
Spread the doughnuts with chocolate spread
#capemalaycooking
To make homemade buttermilk:
Pour 1 cup of milk into a bowl.
Stir in 2 tablespoons of lemon juice OR white vinegar into the bowl with the milk. Stir to combine. Leave for 10 minutes.
Use in place of buttermilk in the recipe as it calls for.
© Cape Malay Cooking & Other Delights
EASY RING DOUGHNUTS
This doughnut recipe makes great tasting home made doughnuts. Best eaten on the same day.
RING DOUGHNUTS
Makes +/- 30
Ingredients:
500g selfraising flour
3 eggs
¾ cup sugar
70g butter/margarine
1 teaspoon vanilla essence
½ teaspoon baking powder
1 – 1½ cups buttermilk
Oil for frying
7cm and 3cm round cutters
For the coating:
1 level teaspoon ground cinnamon
125g caster sugar
Method:
Cream together the eggs, sugar and butter in a large mixing bowl. Add vanilla essence.
Add the flour and baking powder. Make a slight dent in the middle of the flour.
Add the buttermilk.
Mix together into a smooth ball and then turn out on to a floured work surface.
Roll the dough out to a thickness of just over 1cm. Flour the cutters and use the larger one to cut out rounds of dough, then cut out the centres using the smaller cutter. (Or you can buy a ring doughnut cutter from your local spice shop)
Re-roll the trimmings to make more doughnuts.
Put the doughnuts to one side and make the coating.
Mix the cinnamon into the sugar in a small bowl.
Now fry the doughnut. Place the rings carefully into the hot oil and fry for 3-4 minutes, until golden on the bottom, then turn them over and fry for a further 2-3 minutes, until they are an even golden colour and cooked through.
Lift on to kitchen paper to drain briefly and, while they’re still hot, toss them in the cinnamon sugar until evenly coated. Shake off any excess and place on a wire rack to cool. (Not suitable for freezing).
Cook’s tip
GLAZE
1 cup of icing sugar
1 tablespoon of vanilla essence or a drop of food colouring
Whisk in enough boiling water to make a thin glaze, drizzle over donuts.
Cover with sprinkles.
Kids love these different coloured doughnuts!!
Or
Spread the doughnuts with chocolate spread
CINNAMON RING DOUGHNUTS
Ring Doughnuts
Makes +/- 30
Ingredients:
500g selfraising flour
3 eggs
¾ cup sugar
70g butter/margarine
1 teaspoon vanilla essence
½ teaspoon baking powder
1 – 1½ cups buttermilk
Oil for frying
7cm and 3cm round cutters
For the coating:
1 level teaspoon ground cinnamon
125g caster sugar
Method:
Cream together the eggs, sugar and butter in a large mixing bowl. Add vanilla essence.
Add the flour and baking powder. Make a slight dent in the middle of the flour.
Add the buttermilk.
Mix together into a smooth ball and then turn out on to a floured work surface.
Roll the dough out to a thickness of just over 1cm. Flour the cutters and use the larger one to cut out rounds of dough, then cut out the centres using the smaller cutter. (Or you can buy a ring doughnut cutter from your local spice shop)
Re-roll the trimmings to make more doughnuts.
Put the doughnuts to one side and make the coating.
Mix the cinnamon into the sugar in a small bowl.
Now fry the doughnut. Place the rings carefully into the hot oil and fry for 3-4 minutes, until golden on the bottom, then turn them over and fry for a further 2-3 minutes, until they are an even golden colour and cooked through.
Lift on to kitchen paper to drain briefly and, while they’re still hot, toss them in the cinnamon sugar until evenly coated. Shake off any excess and place on a wire rack to cool. (Not suitable for freezing).
Cook’s tip
GLAZE
1 cup of icing sugar
1 tablespoon of vanilla essence or a drop of food colouring
Whisk in enough boiling water to make a thin glaze, drizzle over donuts.
Cover with sprinkles.
Kids love these different coloured doughnuts!!
Or
Spread the doughnuts with chocolate spread
Ring Doughnuts
RING DOUGHNUTS
Ingredients:
4 x 250ml cake flour
3/4 cup sugar
2 eggs
Pinch salt
1 dessertspoon butter
1/4 cup oil
2 dessertspoons vanilla essence
2 dessertspoons almond essence
Approx 175ml milk
1 packet instant yeast
750ml oil for frying
Method:
Mix together the sugar, eggs, salt, butter, oil, vanilla essence, almond essence and light and fluffy.
Combine dry ingredients in a large bowl.
Add the liquid mixture and mix to combine well to soft dough.
Set dough aside, covered, to rise until double in size. Divide dough into approx 30 small balls on a slightly oiled surface.
Heat the oil in a large saucepan.
Once oil is hot gently pull the ball to form a ring starting from the centre of the ball.
Fry each side until browned.
Drain on absorbent paper.
Sugar syrup
500ml water
250ml sugar
Boil water and sugar until sugar is dissolved and syrup is slightly thickened and sticky. Add drops of water if syrup becomes too sticky.
Dip each ring doughnut in sugar syrup.
Serve plain, sprinkle with desiccated coconut or cut the doughnut through the middle and fill with cream.
SPRINKLED WITH DESICCATED COCONUT
RING DOUGHNUTS
Ingredients:
4 x 250ml cake flour
3/4 cup sugar
2 eggs
Pinch salt
1 dessertspoon butter
1/4 cup oil
2 dessertspoons vanilla essence
2 dessertspoons almond essence
Approx 175ml milk
1 packet instant yeast
750ml oil for frying
Method:
Mix together the sugar, eggs, salt, butter, oil, vanilla essence, almond essence and light and fluffy.
Combine dry ingredients in a large bowl.
Add the liquid mixture and mix to combine well to soft dough.
Set dough aside, covered, to rise until double in size. Divide dough into approx 30 small balls on a slightly oiled surface.
Heat the oil in a large saucepan.
Once oil is hot gently pull the ball to form a ring starting from the centre of the ball.
Fry each side until browned.
Drain on absorbent paper.
Sugar syrup
500ml water
250ml sugar
Boil water and sugar until sugar is dissolved and syrup is slightly thickened and sticky. Add drops of water if syrup becomes too sticky.
Dip each ring doughnut in sugar syrup.
Serve plain, sprinkle with desiccated coconut or cut the doughnut through the middle and fill with cream.
SPRINKLED WITH DESICCATED COCONUT
EASY RING DOUGHNUTS
This doughnut recipe makes great tasting home made doughnuts. Best eaten on the same day.
RING DOUGHNUTS
Makes +/- 30
Ingredients:
500g selfraising flour
3 eggs
¾ cup sugar
70g butter/margarine
1 teaspoon vanilla essence
½ teaspoon baking powder
1 – 1½ cups buttermilk
Oil for frying
7cm and 3cm round cutters
For the coating:
1 level teaspoon ground cinnamon
125g caster sugar
Method:
Cream together the eggs, sugar and butter in a large mixing bowl. Add vanilla essence.
Add the flour and baking powder. Make a slight dent in the middle of the flour.
Add the buttermilk.
Mix together into a smooth ball and then turn out on to a floured work surface.
Roll the dough out to a thickness of just over 1cm. Flour the cutters and use the larger one to cut out rounds of dough, then cut out the centres using the smaller cutter. (Or you can buy a ring doughnut cutter from your local spice shop)
Re-roll the trimmings to make more doughnuts.
Put the doughnuts to one side and make the coating.
Mix the cinnamon into the sugar in a small bowl.
Now fry the doughnut. Place the rings carefully into the hot oil and fry for 3-4 minutes, until golden on the bottom, then turn them over and fry for a further 2-3 minutes, until they are an even golden colour and cooked through.
Lift on to kitchen paper to drain briefly and, while they’re still hot, toss them in the cinnamon sugar until evenly coated. Shake off any excess and place on a wire rack to cool. (Not suitable for freezing).
Cook’s tip
GLAZE
1 cup of icing sugar
1 tablespoon of vanilla essence or a drop of food colouring
Whisk in enough boiling water to make a thin glaze, drizzle over donuts.
Cover with sprinkles.
Kids love these different coloured doughnuts!!
Or
Spread the doughnuts with chocolate spread
DOUGHNUTS
DOUGHNUTS
Ingredients:
500gr plain flour
1/2 cup sugar
1 packet instant yeast
1 egg
1 dessert spoon butter
Pinch salt
1 teaspoon vanilla essence
Milk
750ml vegetable for frying
Method:
Dissolve sugar and butter in on cup boiling water. Cool down. Add beaten egg, salt, vanilla essence and enough milk to make 1/2 liter liquid.
Combine flour and yeast in a mixing bowl. Add liquid and mix to soft dough. (The dough will be very soft)
Set aside covered until rise. Divide dough into approx 25 small balls on a slightly oiled surface. Heat the oil in large saucepan. Once oil is hot gently pull each doughnut into an oblong shape and fry each side until browned. Drain on absorbent paper.
Sugar Syrup:
Boil together, 500ml water and 250ml sugar until sugar has dissolved and syrup is slightly sticky and thickened. Dip doughnuts in syrup and sprinkle with desiccated coconut.
Variation:
Dip the doughnuts whilst lukewarm in a plate of white sugar
Dip cooled doughnuts in cold sugar syrup, make a slit length wise in doughnut, fill with strawberry jam and whipped fresh cream.
TRADITIONAL DOUGHNUTS
Cape Malay Cooking & Other Delights - Salwaa Smith 
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